Creamy Crockpot Chicken Tenders with Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before you start, take the cream cheese out of the fridge and let it soften at room temperature for 20 to 30 minutes. Mince the garlic and drain the sun-dried tomatoes.

If you're serving over egg noodles, cook them just before the chicken is done, or keep them warm in a covered pot with a pat of butter. Have a 6-quart slow cooker ready; this recipe doesn't brown or sauté, so no stovetop prep is needed.

Instructions

Layer and Walk Away

1. 1Layer the Chicken and Aromatics
   Place the chicken tenderloins in a single layer in the bottom of a 6-quart slow cooker. Scatter the julienned sun-dried tomatoes and minced garlic evenly over the chicken. Spoon the roasted garlic cream soup over the top, spreading it to cover as much of the chicken as possible.
   Look for The chicken is nestled under a blanket of tomatoes, garlic, and soup.
   Tip No need to stir—the layers will meld as they cook.
2. 2Add the Cheeses
   Place the softened cream cheese in a few dollops on top of the soup layer. Sprinkle the grated Parmigiano-Reggiano evenly over the cream cheese. Do not stir; the cheeses will melt and create a rich sauce during cooking.
   Look for The top is dotted with cream cheese and a snowy layer of Parmesan.
   Tip Soften the cream cheese at room temperature for about 30 minutes for even melting.

The chicken is covered with tomatoes, garlic, and soup, with dollops of cream cheese and a shower of Parmesan on top. The ingredients look distinct, but that's fine—they'll meld during cooking. The slow cooker is set, and the lid is on. The kitchen smells of garlic and tomato, and the anticipation builds.

The Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and registers 165°F (74°C) in the thickest part. The sauce will be bubbling around the edges.
   Look for The sauce is gently bubbling and the chicken shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Keep the lid on during cooking—lifting it lets heat escape and extends cooking time.
4. 4Stir to Make the Sauce
   Once the chicken is cooked through, stir the sauce gently to combine the melted cream cheese and Parmesan into a smooth, velvety gravy. The chicken may break into large chunks—that's fine. Taste and adjust seasoning if desired.
   Look for The sauce is creamy and smooth, with bits of sun-dried tomato throughout.
   Tip If the sauce seems thin, leave the lid off for 10 minutes on HIGH to reduce slightly.

After a few hours, the sauce is bubbling around the edges, and the chicken is fork-tender. The cream cheese has melted into the sauce, and the Parmesan has thickened it slightly. The aroma is rich and savory, with a hint of tang from the tomatoes. A quick temperature check confirms 165°F (74°C).

Stir and Serve

5. 5Serve Over Noodles
   Spoon the chicken and sauce over warm buttered egg noodles. Serve immediately, with extra grated Parmesan on the side if desired.
   Look for The creamy chicken coats the noodles in a rich, glossy sauce.
   Tip For a low-carb option, serve over steamed greens or cauliflower rice.

The sauce is smooth and velvety, clinging to the chicken and noodles. The sun-dried tomatoes are scattered throughout, adding bright red flecks.

The dish looks like it took hours of attention, but it was mostly hands-off. A final stir brings everything together, and the first bite is creamy, tangy, and deeply satisfying.

Common mistakes

The biggest mistake is lifting the lid too often. Each time you peek, heat escapes and the cooking time stretches. Another common issue is using low-fat cream cheese, which can separate or become grainy. Stick with full-fat.

Also, don't skip draining the sun-dried tomatoes—too much oil can make the sauce greasy. Finally, resist the urge to stir before the chicken is cooked; stirring can break the chicken into tiny pieces before it's tender.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. Because tenderloins are thin, they'll likely reach this before the sauce has fully thickened.

The sauce should be bubbling gently around the edges and look creamy when stirred. If you prefer a thicker sauce, remove the lid and cook on HIGH for 10 to 15 minutes more, stirring occasionally.

• Poultry: 165°F (74°C) in the thickest part